JPH08191656A - Production of wheat flour for making bread - Google Patents

Abstract

PURPOSE: To provide a process for producing wheat flour for bread making which can be sufficiently utilized its starch characteristics which play an important role in bread making. CONSTITUTION: In this production process for bread-making wheat flour, couple of injection nozzles are arranged so that they have an elevation angle of smaller than 30 deg., preferably 15±5 deg. and they may make an angle of 90-180 deg. to each other and the particles of wheat flour are made collide with each other into fine particles to improve bread-making properties. At this time, the injection speed from the nozzles is set to 10-30 M<3> /sec and the feed rate of the starting flour is adjusted to 600±100kg/h and the angle of particle collision is controlled in the range from 90 to 180 deg. to produce the wheat flour having less than 50μm particle sizes.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread flour for bread making, more specifically, a conventional bread flour having a particle size of 5
The present invention relates to a method for producing wheat flour for bread making, in which the bread-making property is remarkably improved by fluidizing and pulverizing to 0 μ or less.

[0002]

2. Description of the Related Art Wheat flour is manufactured by carefully selecting raw wheat, adjusting the humidity so that it is suitable for crushing, and roughly crushing it with a brake roll or the like.
The endosperm part is separated so as not to break the outer skin as much as possible. next,
Milling and sieving operations are repeated using a purifier, flat roll, sieving machine, etc. to perform stepwise milling. Therefore, it is possible to separately collect dozens or more kinds of powders having different colors, ash content, and protein quality and amount corresponding to the number of sieving machines.

Usually, the type and use of wheat flour are determined by the amount of protein, but strong flour and semi-strong flour are mainly for bread making, semi-strong flour for Chinese noodles, medium-strength flour for udon, thin flour for confectionery and household use. Used for cakes and tempura. Further, depending on the ash content, it may be classified into special powder, first powder, second powder, and third powder.

As a method of evaluating the processing suitability of wheat flour, an inspection machine of Brabender Co. is widely used worldwide, and a farinograph, an extensograph, and an enzyme of wheat flour for examining the properties of dough prepared by kneading flour with water are used. There are amylographs and the like that mainly check the activity.

[0005] In recent years, with regard to the production of bread flour for bread making, which has a large demand, is delicious and has a good fragrance, and is required to have various types of bread products with excellent texture, it is necessary to reduce the particle size of the flour or to use a flour milling method. A lot of research has been done to change or find new features in various ways, but no epoch-making excellent technique is found.

[0006] For example, milling by a roller mill, which has been developed from the conventional stone mill milling, is not sufficient because the watering limit, which is an important condition for bread making, is about 70%.

As described above, there is no milling method capable of fully utilizing the starch characteristics contained in wheat flour.

[0008]

DISCLOSURE OF THE INVENTION The present invention solves the problems that have been difficult in the conventional milling method due to the relationship of damaged starch and β-amylase, and provides sufficient starch characteristics that play an important role in bread-making properties. It proposes a method for manufacturing wheat flour for bread making that can be utilized for.

[0009]

Means for Solving the Problems In the present invention, as a result of intensive studies on proteins and starch enzymes contained in wheat flour for a long period of time, the characteristics of starch contained in wheat flour were obtained by fluidizing and pulverizing the particle size of wheat flour to 50 μm or less. Is a technology developed with the knowledge that it can be fully utilized.

That is, according to the first aspect of the invention, two opposing injection nozzles are arranged so that the elevation angle is 30 ° or less, preferably 15 ± 5 °, and the angle formed by the nozzles is adjustable in the range of 90 to 180 °. When the flour particles are made to collide with each other and finely pulverized to improve the bread-making property, the jet speed from the jet nozzle is 10 to ³⁰ M ³ / sec. And the inflow rate of raw material flour was 600 ± 100 kg / h, and the collision angle between particles was 9
Provided is a method for producing bread flour for bread making, which comprises producing wheat flour consisting of fine particles having a particle size of 50 μm or less by fluidizing and grinding in the range of 0 to 180 °.

In the above, the raw material flour has a particle size of 80-
It is a normal wheat flour of about 120 μm, and it is preferable that the average grain size of the wheat flour of 50 μm or less is 33 to 35 μm. Further, in the above fluid pulverization, it is preferable to use any one of air, steam and high-pressure gas as the fluid medium and mainly pulverize only the protein in the wheat flour to prevent the formation of damaged starch as much as possible.

A second aspect of the present invention is a wheat flour having a particle size of 50 μm or less obtained by mixing the wheat flour produced in the first aspect of the present invention, which is composed of fine particles having a particle size of 50 μm or less, with ordinary wheat flour having a particle size of 80 to 120 μm. Is contained in an amount of 10 to 50% by weight.

The manufacturing methods according to the first and second inventions are collectively referred to as "Renie Milling manufacturing method". As a result of a bread-making test on wheat flour produced by this Renie Milling method (Renie Milling flour), it is possible to obtain a higher rate of addition than the rate of water used for bread making by the conventional method. .

(B) In the case of bread, the amount of water added during baking is increased by about 20% on average as compared with conventional wheat flour. (D) The moisture loss rate during baking is equivalent to that of conventional bread making, so the moisture content of bread is about 20% lower than that of conventional bread.
Will increase. (C) The durability of the cloth when mixing is improved. (D) Compared with conventional bread, the aging phenomenon occurs more slowly and the shelf life is longer. (E) It is more elastic than conventional bread. And so on. Therefore, it is possible to produce a bread that is delicious and has a good scent and is excellent in texture compared to the bread produced by the conventional method. Examples of the present invention will be described below.

[0015]

【Example】

Example 1 FIG. 1 is a schematic manufacturing process diagram showing a manufacturing process of the Renie Milling powder according to the present invention.

Two opposing injection nozzles have an elevation angle of 30 ° toward the center of the container of a fluid crusher using air as a medium.
The angle is preferably 15 ± 5 °, and the angle formed by the nozzles can be adjusted in the range of 90 to 180 °.
A fluidized crusher was used in which particles of flour were collided with each other and finely crushed.

First, after setting the elevation angle of the nozzles to 15 ° and the angle formed by the nozzles to 135 °, the jetting speed from the two jetting nozzles was set to 20 M ³ / sec. 600 kg of raw wheat flour (particle size 80-120μ)
/ H (167 g / sec.) And the collision angle between particles were set to 135 °, and fluidized and pulverized to produce a predetermined amount.

All of the obtained wheat flour had a particle size of 50 μm or less and an average particle size of 34 μm.

Wheat flour consisting of this fine particle group was blended with normal wheat flour (particle size: about 80 to 120 μm) at a ratio of 40 wt%, then thoroughly mixed and bagged to produce a Renie Milling powder product.

FIGS. 2 and 3 show explanatory schematic diagrams composed of starch and protein (including other ash and the like) inside the particles of the Renie Milling powder produced as described above.
FIG. 2 shows the case of the normal powder containing the damaged starch produced by the conventional method, and FIG. 3 shows the case of the Renie Milling powder produced by the method of the present invention, in which no damaged starch was observed.

In the case of ordinary powder, since the flowability (air permeability) is poor, damaged starch can be easily produced. On the other hand, in the method of the present invention, particles in wheat flour are collided with each other under a predetermined condition to crush the protein mainly, so that the formation of damaged starch is prevented as much as possible.

Therefore, in order to make full use of the starch properties, the Renie Milling powder is very superior.

The presence of damaged starch makes it difficult for the grain structure to form a stone wall structure, and also causes premature aging when bread is made.

Since the protein solidifies at 75 to 76 ° C., the potency of the protein ends at that point in the bread making process, and after that, the starch retains the bread body and the starch changes into sugar. It has a sweetening effect.

Example 2 40% of the Renie Milling powder produced in Example 1 was converted into normal powder.
Table 1 shows recipe comparison examples of the mixed raw wheat flour and the bread prepared by using the conventional flour produced by the conventional method as the raw wheat flour. Table 1 shows the test results.

[0026]

[Table 1]

(A) Amount of water added during baking The amount of water added to ordinary bread is in the range of 60 to 75% by weight, but the average amount of added water increases in the wheat flour produced by the Reniemiling process according to the present invention. . (See Table 1)

(B) Moisture Loss Rate during Baking Despite the fact that the average amount of water is 20 wt% when the dough is charged, the moisture loss rate after baking is almost the same as that of a normal bread, as shown in Table 2. Therefore, the water content of the bread is about 20 wt% higher than normal.

[0029]

[Table 2]

(C) Improvement of flavor and taste The aroma and taste are subjective, and it is difficult to express them numerically, but most foods feel the taste and aroma using water as a medium. There is also a tendency in this test,
It was also demonstrated in a monitor sensitivity test.

(D) Durability of the dough during mixing As can be seen from Table 1, the conventional method has a mixing time of 17 minutes, while the method of the present invention has a mixing time of 40 minutes. Is long. With ordinary flour, overmixing breaks down the flour's protein quality peak point, reducing the bread's power during baking,
Significantly affects bread quality.

4 to 5 are all diagrams showing a farinograph, FIG. 4 shows the toughening effect of the dough when using the normal flour, and FIG. 5 is the toughening of the dough when using the Renie Milling powder according to the present invention. It shows the effect. In the case of using the Renie Milling powder of the present invention (FIG. 5), the elasticity is improved and the quality such as taste is also improved, as compared with the case of using the normal powder (FIG. 4), as it rises with time. I understand.

(E) Change with time In a bread made of ordinary wheat flour (for example, Table 1), an aging phenomenon (a dry feeling etc.) is observed in 2 to 3 days.
On the other hand, the bread produced from the Renier milling powder according to the present invention retains its fresh texture as it is in about 2 to 3 weeks.

(F) Elasticity of bread When bread made of ordinary wheat flour and bread made of Renie Milling flour were pressed at the same time, the latter bread made of Renie Milling flour was immediately restored to its original state. , The former hardly restored.

As described above, the bread-making test was conducted on the normal wheat flour (conventional flour) and the wheat flour produced by the Renie Milling method according to the present invention. As a result, the Renie Milling flour can be highly water-added during bread making, As a result, it was found that the features (a) to (f) described above were expressed.

Therefore, the Renie Milling milling method according to the method of the present invention can be applied not only to bread but also to processing wheat flour for noodles, cakes and the like.

[0037]

As described above, the method of the present invention solves the problems that have been difficult in conventional milling methods due to the relationship between damaged starch and β-amylase, and has an important role in bread-making properties. There is an effect that wheat flour for bread making, which can make full use of its characteristics, can be easily produced by a relatively simple apparatus.

The bread produced by the Renier milling flour produced by the method of the present invention has a water content of about 20% higher than that of the conventional flour when the bread is made, and the moisture content of the bread itself after baking is 2%.
It will be about 0% higher.

Therefore, the durability of the dough during mixing is improved, the aging phenomenon of the bread itself is suppressed, and the bread can be stored for a long period of time, and the elasticity of the bread is further improved. It has the advantages that it has a good aroma and can produce bread with an excellent texture.

[Brief description of drawings]

FIG. 1 is an explanatory schematic process drawing showing a manufacturing process of a Renier milling manufacturing method according to the present invention.

FIG. 2 is an explanatory schematic diagram showing the structure of ordinary powder particles containing damaged starch produced by a conventional method.

FIG. 3 is an explanatory schematic diagram showing the structure of Renie Milling powder particles produced by the Renie Milling manufacturing method according to the present invention.

FIG. 4 is a farinograph showing the toughening effect of bread dough when using normal flour.

FIG. 5 is a farinograph showing the toughening effect of bread dough when using the Renie Milling powder according to the present invention.

[Explanation of symbols]

 1-starch 2-protein 3-damage

Claims (4)

[Claims] 1. An elevation angle of 30 between two opposing injection nozzles.
In order to improve the bread-making property by arranging the angle between the nozzles to be less than or equal to 15 °, preferably 15 ± 5 ° and being adjustable in the range of 90 to 180 °, and making the flour particles collide with each other to finely pulverize, The injection speed from the nozzle is 10-30M ³ /
sec. And the inflow rate of raw material flour is 600 ± 100kg
/ H, a method for producing bread flour for bread making, comprising: producing a flour comprising fine particles having a particle diameter of 50 μm or less by fluidizing and pulverizing the particles at a collision angle of 90 to 180 °. 2. The raw material wheat flour has a particle size of 80 to 120 μm.
The method for producing wheat flour for bread making according to claim 1, which is a normal wheat flour of a degree, and the average particle size of the wheat flour of 50 μm or less is 33 to 35 μm. 3. The fluidized medium according to claim 1, wherein the fluidized medium is any one of air, steam and high-pressure gas, and only the protein in the flour is pulverized to prevent the formation of damaged starch. Method for producing flour for bread making. 4. Wheat flour consisting of fine particles having a particle size of 50 μm or less is mixed with ordinary wheat flour having a particle size of about 80 to 120 μm, and 10 to 50 wt% of flour having a particle size of 50 μm or less is mixed.
% Of bread flour for producing bread.